- 2 courgettes
- 1 potato
- 1 fennel
- A handful of mint, leaves only
- 2 tsp fennel seeds
- 1 onion
- 1 garlic clove
- ½ x 200g feta
- 1 lime
- 1 tbsp olive oil
- Sea salt
- 600ml hot water
- Freshly ground pepper
- Large pan with lid
- Hand blender or food proccessor
- 1.
Trim and dice the courgettes. Trim the fennel, saving any fronds for garnishing. Cut the fennel into small pieces. Peel and finely chop the onion.
- 2.
Place a pan on a medium heat for 1 min. When warm, drizzle in 1 tbsp oil. Add the courgette, fennel and onion with a pinch of salt and cook for 8 mins till the veg have softened and lightly coloured. Stir now and then.
- 3.
While the veg cook, peel and grate the garlic. Peel and chop the potato into 1cm-thick dice.
- 4.
Boil the kettle. When the veg has cooked for 8 mins, add the garlic and 2 tsp fennel seeds to the pan. Cook for 2 mins, stirring. Add the potato and stir. Pour in 600ml hot water from the kettle. Pop a lid on the pan and simmer for 15 mins till the potato is tender.
- 5.
While the soup simmers, zest and juice the lime, keeping the juice and zest separate. Crumble half the pack of feta. Roughly chop the mint leaves.
- 6.
When the veg are tender, add the lime juice and all but a few pinches of the mint leaves. Blend the soup with a hand-held blender till smooth and creamy, or whizz it in batches in a blender.
- 7.
Stir through half the crumbled feta. Taste and add more salt or pepper if needed. Ladle the soup into a couple of warm bowls. Top with the remaining crumbled feta, the lime zest, mint leaves and any fennel fronds.